Vegetarian Stuffed Pepper Soup

Ever since backyard went fully green, ve gone gourmet, have been experimenting with stuffed peppers, ever since. This vegetarian stuffed pepper soup, which is a variation on the original, boasts a healthy serving of protein and fiber from rich, creamy red lentil.

The red lentil threads cook extremely fast and almost double themselves in the soup, creating this hearty, filling stuffed pepper soup that will keep you coming back for more. Serve this warm soup with some crackers or any crackers that you like, or just eat it plain.

A nice addition to this recipe is some fresh chopped, thinly sliced scallions to round off the nutritional value of this delectable, warm soup. Vegetarian Stuffed Pepper Soup isn’t just spicy, colorful, and full of flavors just made even more so with beans, rice, and topped with shredded cheese, either – this soup is luscious, satisfying, and healthy too!

If you love eating hearty foods that are both flavorful and healthy, then you’re going to love Vegetarian Stuffed Pepper Soup! It’s one of the best soups I’ve ever had the chance to try – creamy, rich, hearty, yet also not heavy at the middle – it really has a lot of flavor, unlike a lot of soups out there. It’s definitely a keeper.

Vegetarian Stuffed Pepper Soup makes a great hearty, healthy meal that everyone can enjoy. The combination of carrots, peppers, onions, celery, potatoes and the flavor of the soy milk to make this soup hearty yet flavorful.

Vegetarian Stuffed Pepper Soup

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This dish is great for the whole family. For even more taste add some dried oregano, chopped zucchini, parsley or cilantro, and enjoy your healthy yet satisfying healthy vegetable soup.


  • 1 cup uncooked rice (I like to use jasmine or basmati)

  • 2 cups diced bell pepper

  • 1 cup onion

  • 1 jalapeño (optional)

  • 1 cup dry red lentils

  • 1 clove garlic

  • 2 tsp avocado oil or olive oil

  • 4 cups vegetable broth*

  • 14.5 oz canned fire roasted diced tomatoes

  • 14.5 oz canned tomato sauce*

  • 1 tsp salt or to taste, see notes

  • 1 tsp black pepper

  • 1 tsp salt-free Italian blend seasoning (I looove Mrs. Dash)

  • 1/2-1/4 tsp garlic powder

  • 1/4 tsp dried oregano (I like using dried oregano leaves)

  • 1/4 tsp red pepper flakes


  • Cook rice via package directions for your preferred method. I skipped my usual stove top rice method and made mine in my Instant Pot using the rice button. Either way works great!
  • Next chop your veggies and peel and mince your garlic.
  • In a dutch oven or large pot over medium-high heat, heat up 2 tsp of oil and brown your onion. Cook until tender, approx. 5 minutes, adding garlic towards the end.
  • Next add everything but the rice to the pot and stir. Bring heat to boil, then cover and reduce to simmer.
  • Allow soup to simmer for 20-35 minutes, or until lentils are tender and creamy. Add rice and stir to mix.
  • Taste the soup, then adjust thickness to taste, adding a little more broth or tomato sauce to thin the soup if you prefer. Taste again and re-season to taste. Easy peasy! The recipe above is how we make it since we love the soup thick like a stew/casserole.
  • Spoon into bowls and garnish with all your favorite toppings (sour cream is my favorite – vegan or regular!) see notes for some tasty ideas. Leftovers are fantastic and even more flavorful than the first day and this soup can also be frozen for later! Woot!
  • Cook rice via package instructions using preferred method (stove top, instant pot, rice cooker) and set aside for swirling into the soup at the end.
  • Add all the remaining ingredients into your slow cooker and set to high for 4-5 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender.
  • Swirl in the cooked rice, add all your favorite toppings, and dive in!


  • Keep a little extra broth or tomato sauce on hand to thin the soup if desired. You can make this soup on the chunkier side as written (it’s almost like a veggie + rice casserole or a big ole pot of stew – love it so!) or thin it out with extra tomato sauce and broth. If you thin the soup just be sure to taste as you go and add extra salt, pepper, and spices to make up for the extra liquid. Easy peasy!
  • sour cream (my favorite!!!) vegan or regular chopped bell pepper chopped/sliced jalapeno fresh diced tomato fresh parsley or scallions crunch corn chips (like Fritos) grated cheddar cheese (skip if vegan)

Reference : peasandcrayons.


Comments are closed.